Tuesday, November 3, 2015

This combo is one of my favorites. I like to make a huge batch and eat the leftovers for lunch the next day.

Bacon Balsamic Vegetable Medley

1 lb Brussels sprouts

1 lb broccoli spears

1 small onion, sliced in half rings

4 pieces of bacon

2 tablespoons olive oil

sea salt

1 tablespoon balsamic vinegar

Preheat oven to 425 degrees. Wash sprouts and cut into fourths. Place the Brussels sprouts, broccoli spears, onion, and oil in to a large bowl. Toss to coat. Place evenly on a baking sheet. Sprinkle with a little sea salt. Dice bacon into small pieces and sprinkle on top of veggies. Roast in oven 15-20 minutes; stirring halfway, until bacon is fully cooked any veggies have some browning on them. Remove from oven and sprinkle balsamic vinegar over top. Serve immediately.

Thursday, October 29, 2015

This chili is chock-full of veggies, and had a secret ingredient that takes it over the edge.
It really hits the spot on a cold day!

Meaty Chili

2 lbs hamburger or ground turkey

small onion diced.

2 (15 oz) cans petite diced tomatoes

2 (8 oz) cans tomato sauce

1 (6 oz) can tomato paste

2 tablespoons cocoa powder

3-4 tablespoons chili powder

1 teaspoon garlic powder

1 cup chicken or beef stock

2 cups vegetables

(I used a mix of green beans, diced bell peppers, and carrots)

salt and pepper, to taste

Brown meat with diced onion. Drain any fat. Place all ingredients in a slow cooker and cook on low 4 hours or Place all ingredients in a pressure cooker and cook on low pressure for 30 minutes. Salt and pepper to taste.

Add celery, carrots, onion, broth, tomatoes, bay leaf, and seasonings to a crock-pot. Cook low 6-8 hours or High 4-5. Remove bay leaf. Add coconut milk. Mix arrowroot powder with 2 tablespoons water to make a slur. Mix into soup. Add more seasonings if needed. If you like a smoother soup, blend with an immersion blender and add a little more broth.

Sunday, October 25, 2015

This recipe has been in my family for forever. I can remember my mom making this cake and bringing it into my 4th grade classroom to celebrate my birthday. That was back in the day when homemade treats were allowed. This cake is perfect if you need to feed a lot of people. You can also bake it in rounds to built a layer cake, pouring a little bit of frosting between each layer, then letting the frosting on top drizzle down the layers. MMMmmm!

Texas Sheet Cake

2 cups flour

2 cups sugar

1 cup (2 sticks) butter

4 tablespoon cocoa

1 cup water

1/2 cup sour milk*

1 tsp vanilla

1 tsp salt

1 tsp baking soda

2 eggs, beaten

Sift flour and sugar together. Set aside. Bring butter, cocoa, and water to a boil in a small saucepan. Boil until butter melts. Remove from stove and allow to cool. Make sour milk*, and add baking soda to the milk. Stir until soda dissolves. Add salt, eggs, and vanilla . Add to cocoa mixture. Now add cocoa mixture to the flour/sugar. Mix well. Pour into a greased jelly-roll pan. Bake 375 degrees for 20-25 minutes. While the cake bakes make the frosting (recipe below).

Thursday, October 8, 2015

No'tmeal is a great paleo alternative to oatmeal. I love to top mine with a nut milk, fresh fruit, and sometimes nuts. I've heard this categorized as a whole30 SWYPO, but for me oatmeal is not a treat! If you're doing a whole30 you'll have to decide what your intentions on this.

No'tmeal

1 banana

2 whole eggs

1/4 cup coconut milk

1 tablespoon hemp hearts

1 tablespoon chia seeds

Blend all ingredients together. Cook over medium heat in a greased skillet until eggs are cooked to your liking.